Minestrone With Cabbage And Spinach Recipe

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Servings: 6

Ingredients

Cost per serving $1.83 view details
  • 2 c. finely-minced celery
  • 1 c. finely-minced onion
  • 3/4 c. finely-minced leek, white and pale green
  •     parts only
  • 1/2 c. dry white wine
  • 9 c. canned low-salt chicken broth
  • 4 c. diced green cabbage - (abt 10 ounce)
  • 2 c. diced zucchini - (from abt 2 med)
  • 6 ounce acini di pepe - (abt 3/4 c.)
  •     (or possibly other small pasta)
  • 3 c. coarsely-minced fresh spinach - (packed)
  • 1/3 c. thinly-sliced fresh basil
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  •     Freshly-grated Parmesan cheese

Directions

  1. Combine celery, onion, leek and wine in heavy large pot over medium heat. Simmer till vegetables are tender but not brown, stirring frequently, about 12 min.
  2. Add in broth and bring to boil. Add in cabbage and zucchini and simmer 10 min. Add in pasta; cover and simmer till pasta is just tender, about 10 min.
  3. Add in spinach and cook 5 min. Stir in sliced basil. Season to taste with salt and pepper.
  4. Ladle soup into bowls and serve, passing grated Parmesan cheese separately.
  5. This recipe yields 6 servings.
  6. Comments: Miniature pasta gives a unique twist to the classic Italian vegetable soup.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 528g
Recipe makes 6 servings
Calories 118  
Calories from Fat 28 24%
Total Fat 3.12g 4%
Saturated Fat 0.97g 4%
Trans Fat 0.0g  
Cholesterol 35mg 12%
Sodium 149mg 6%
Potassium 637mg 18%
Total Carbs 12.85g 3%
Dietary Fiber 2.6g 9%
Sugars 4.59g 3%
Protein 9.29g 15%
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